1/2 pound smoked gouda cheese(may use low fat, but not no-fat cheese), grated in food processor or on large holes of box grater

2 tablespoons fresh minced flat leaf parsley

Advertisements

Preparation

1. Preheat oven to 350.
2. Lightly brush an 11" X 17" X 1" rimmed baking sheet with 1 tablespoon melted butter.
3. Open phyllo package, carefully unfold sheets and cover with a barely damp kitchen towel.
4. Saute leeks & garlic on medium heat, in olive oil, add mushrooms, rosemary, thyme, salt & pepper after 3 minutes. Continue sauteeing until mushrooms have given up about half their liquid and have begun to brown. Transfer to large bowl to cool for 5-10 minutes.
4. Add grated cheese, bread crumbs, and parsley. Taste and adjust seasoning, then blend in 2 beaten eggs. Mixture should hold together loosely.
5. Lay out a sheet of phyllo and lightly brush with melted butter. Place another sheet of phyllo on top of the buttered sheet and butter it. Repeat with 4 more sheets.
5. Spread 1/4 of mushroom/cheese filling in a strip along the long side of the buttered sheets, leaving a 1" border at the bottom and at each edge.
6. Roll up filled phyllo sheets, tucking in the ends, and set seam-side down on the baking sheet.
7. Assemble 3 more logs and lay out on the baking sheet, keeping a small space between each log.
8. Lightly butter the completed logs. Using a small, sharp serrated knife, slice each log about halfway through into about 1 1/2" thick slices.
9. Bake for 30-35 minutes on center rack of oven until golden brown. If still pale, turn off oven and leave pan inside for 5-10 minutes more.
10. Remove pan from oven and let logs cool for about 10 minutes on the pan.
11. To serve, complete slicing through logs and arrange on a platter.
Yield: about 4 dozen pieces
(Note: baked logs may be wrapped individually in heavy duty foil after cooling and frozen for future use before slicing all the way through. Thaw at room temperature on opened foil for 1 hour and reheat at 300 for about 15 minutes, or until warmed through).